Introducing Rebecca Clarke - Class of 2026
Rebecca Clarke / Photo: Kathy Pitout Photography
Meet Rebecca Clarke – Future Chef in the Making at Jackie Cameron School of Food & Wine
At the Jackie Cameron School of Food & Wine in Hilton, KwaZulu-Natal Midlands, we are proud to introduce Rebecca Clarke, a passionate and determined student chef with bold ambitions.
Her culinary journey is rooted in something deeply personal: discovering just how powerful good nutrition can be. After facing chemo, she developed a new appreciation for wholesome food, not just for health, but for comfort, confidence, and joy.
Rebecca is focused on learning how to source quality ingredients and transform them into dishes that are nutrient-rich, delicious, and beautifully presented. With a strong sense of purpose, a calm mindset under pressure, and a love for flavours that are bold and adventurous, she’s stepping into the kitchen ready to work hard and grow into the chef she’s called to become.
Q&A with Student Chef Rebecca Clarke
1. What Inspired you to enrol at Jackie Cameron School of Food & Wine?
Having been on chemo, I've learned the importance and value of good nutrition. I experienced a lot of anxiety over food and calorie requirements. I want to learn to make food that is nutritionally excellent and inspiring.
2. What are you hoping to achieve here?
I want to locate nutritious food from wholesome sources and have the skill to make dishes that are nutritious, delicious and aesthetically pleasing.
3. Explain what you are prepared to give of yourself.
I am prepared to give my time, energy, and dedication - blood, sweat, and tears!
4. What is your long-term goal?
To be equipped to make excellent food wherever the Lord leads me in the culinary industry.
5. In how many years do you hope to achieve this?
However long it takes.
6. Are you aware that the pressure you'll be placed under during the course will help you to achieve your goal? Elaborate on your ability to cope with pressure.
I am goal oriented, and when things get heated with others in the kitchen, I will recognise that it's not personal, and work at the task at hand.
7. Do you shy away from hard work? Elaborate on your answer.
I enjoy hard work. It gives me purpose. I am also motivated by the scripture in Colossians 3:23: ‘Work willingly at whatever you do, as though you were working for the Lord rather than people’ - New Living Translation.
8. Are you willing to perform all tasks assigned to you? Give a reason for your answer.
Yes. It's part of my training and learning.
9. Are you aware that the hospitality industry requires you to work on weekends and public holidays while guests ‘play’? Comment on this.
Yes. It gives me joy to serve others and to enjoy the fruits of my labour.
10. Who is your favourite international foodie?
11. If food had a personality what dish would be most like you - and why?
A curry dish. It's always interesting and never bland. Curry dishes keep you on your toes, you never know whether it's going to be spicy, what flavour it's going to be, or how the chef has prepared it. It's always exciting and ready for adventure.
12. Where were you born and raised?
I was born on the KwaZulu-Natal South Coast in Margate, but I've lived in different places growing up - Port Shepstone (KZN), Benoni (Johannesburg), Howick (KZN), and Stellenbosch (Western Cape).
13. Apart from food, what hobbies do you enjoy?
I enjoy crocheting, singing, reading, and studying my bible.
14. What dish do you find least inspiring? Explain your reason.
Tiramisu. Not much skill is required and it can be bland if not made properly.
15. Name four celebrities you'd like to have at your dinner table. Explain why.
Little Carter from 'Cooking with Carter' on Instagram because he loves food and is very honest.
Josh Groban because he sings beautifully and can entertain.
Mike Winger because he can hold an interesting conversation.
Chef Jackie Cameron because she is my mentor and honest food critic.
Why Study to Become a Chef in Hilton, KwaZulu-Natal Midlands?
Based in Hilton, KwaZulu-Natal, the Jackie Cameron School of Food & Wine is known for hands-on chef training that prepares students for the real pace, standards, and discipline of professional kitchens. From foundational techniques to modern plating, menu planning, and hospitality service, students learn through practical experience, building confidence under pressure and developing the mindset needed to thrive in the culinary industry.
What Does It Take to Become a Professional Chef?
Becoming a chef is a combination of skills, stamina, and passion. Whether you dream of working in restaurants, hotels, events, private dining, or launching your own food business, your journey typically includes:
Get trained
Choose a reputable chef school with strong practical learning and real-world industry relevance.Master the basics
Build a strong foundation in knife skills, stocks and sauces, baking fundamentals, food safety, and kitchen workflow.Gain real kitchen experience
Work experience teaches speed, teamwork, consistency, and how to deliver under pressure.Develop your style
Learn flavour pairing, menu planning, plating, and how to cook with seasonal, quality ingredients.Grow your career path
Over time, you can specialise, fine dining, pastry, catering, nutrition-focused cooking, product development, or entrepreneurship.
Frequently Asked Questions About Studying to Become a Chef
What skills do students develop during chef training?
Students build practical kitchen skills, time management, teamwork under pressure, hospitality industry readiness, and the ability to create high-quality dishes with professional presentation.
How do I know if chef training is right for me?
If you enjoy working with food, can handle a fast-paced environment, and are willing to learn through discipline, repetition, and feedback, chef training is a great fit. Curiosity, resilience, and a strong work ethic matter just as much as creativity.
What is a Student Q&A at Jackie Cameron School of Food & Wine?
It’s a short interview that introduces a student’s background, motivation, goals, and mindset while training in a professional chef environment.
Ready to Begin Your Culinary Journey?
Professional kitchens require focus, resilience, and high standards. Chef school helps students learn how to manage time, stay calm under pressure, work cleanly and safely, and produce excellent food consistently.
Want to learn more?
Explore more student chef journeys on the Jackie Cameron School of Food & Wine Foodie Blog, or contact the team to find out about course options and how to apply.